What Species Do You Want to Try Next?

Curious what's on everyone's wish list.

Beyond the usual oysters and shiitake, there's a whole world of species worth exploring:

Chestnut (Pholiota adiposa) -- incredible flavor, barely anyone grows them commercially
- Pioppino (Agrocybe aegerita) -- firm texture, nutty flavor, sells out at every market
- King trumpet (Pleurotus eryngii) -- thick stems that sear beautifully
- Maitake (Grifola frondosa) -- challenging but premium pricing
- Nameko (Pholiota nameko) -- huge in Japanese cuisine

What are you growing now, and what's the next species you want to tackle?

If you're thinking about a specific species and want to know if it's realistic for your setup, ask here.

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